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Studies on the Effects of Various Antiseptics on Sausage

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 6 Page 123-134
published_at 1955
Title
ソーセージ類に対する各種防腐剤の効果
Studies on the Effects of Various Antiseptics on Sausage
Creators Kizuka Shizuo
Creators Nakano Keiji
Source Identifiers
Tfie effects- of varftww antistatics on ttie preservation of sausage have been studied. The five antiseptics applied were methylnaphthoquinon, dehydroacetic acid sodium salt, nitrofrazon, oxymethylisopropylbenzen and sorbic acid. The results obtained were as follows:- 1. The period of preservation in the sausage treated by antiseptics varied according to circumstances of temperature and moisture, and according to the type and quantity of the antiseptics used. In the thermostat of 28°C. temperature and 85% humidity, the period of preservation was prolonged by 4 or 6 days. 2. Dehydroacetic acid sodium salt and nitrofrazon were thought to be suitable antiseptics for sausage, sorbic acid being the next. 3. As the packing material when the anticeptics would be applied, the rubberlike membrane was better than that of cellulose. 4. The less contained the water in the supplies, the more effective the anticeptics would become.
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学農学部
Date Issued 1955
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools 農学部